Fusilli Spring Vegetables (Print Version)
# Ingredients:
→ Crunchy Topping
01 -
1/4 teaspoon kosher salt
02 -
1 garlic clove, minced
03 -
1/2 cup sliced almonds
04 -
1 tablespoon softened butter
05 -
1 cup breadcrumbs (fresh)
→ Pasta and Veggies
06 -
1 (8-ounce) container mascarpone, chilled
07 -
1/2 teaspoon salt (kosher)
08 -
1 bunch of asparagus, chopped into 1-inch pieces
09 -
1/2 cup peas (frozen)
10 -
1 (4-ounce) bag of baby spinach, finely chopped
11 -
2 tablespoons melted butter
12 -
2 teaspoons lemon peel, finely grated
13 -
1 pound of spiral pasta, like fusilli
# Instructions:
01 -
Combine breadcrumbs and almonds in a food processor. Toast them with butter, salt, and garlic until golden—about 4 to 6 minutes.
02 -
Cook the pasta but toss in the asparagus during the last two minutes. Pour out the water over frozen peas in a colander.
03 -
In a pan, cook spinach and lemon zest in melted butter until soft. Spoon in mascarpone and let it blend smoothly.
04 -
Stir the cooked pasta and veggies into the sauce. Finish by sprinkling the breadcrumb topping over everything before serving.
# Notes:
01 -
Wait to use the mascarpone until it's cold
02 -
Good in the fridge for about 4 days
03 -
Store breadcrumbs separately